Description
Delightfully soft and chewy zucchini cookies packed with oats and semisweet chocolate chips. These cookies feature shredded zucchini for added moisture and a subtle veggie boost, balanced with warm cinnamon and rich chocolate, perfect for a wholesome snack or dessert.
Ingredients
Units
Scale
Wet Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup (200 g) dark brown sugar, firmly packed
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 1 1/2 teaspoon vanilla extract
Dry Ingredients
- 2 1/4 cup (280 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon (optional but recommended)
Additional Ingredients
- 1 cup (133 g) shredded zucchini, excess moisture blotted before measuring
- 3 cups (285 g) old-fashioned rolled oats
- 2 cups semisweet chocolate chips, reserve some for topping
Instructions
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, dark brown sugar, and granulated sugar. Use an electric mixer on high speed to beat the mixture until it becomes lightened and creamy, which should take about 1-2 minutes.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and stir until thoroughly combined, ensuring the batter is smooth and uniform.
- Mix Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if using) until evenly blended.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookie texture tender.
- Incorporate Zucchini: Fold in the shredded zucchini, making sure it is evenly distributed throughout the dough for added moisture and subtle flavor.
- Add Oats and Chocolate Chips: Stir in the rolled oats and semisweet chocolate chips until they are evenly distributed throughout the dough.
- Chill the Dough: Cover the dough with plastic wrap and place it in the refrigerator to chill for 30 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and Bake: Use a cookie scoop to portion the dough into rounded 1 ½ tablespoon-sized scoops. Place them on the prepared baking sheet, spacing each cookie at least 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies in the preheated oven at 350°F (175°C) for 12-13 minutes, or until the edges are set and lightly golden. Avoid overbaking to maintain a soft texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet before transferring to a wire rack or serving to ensure they set properly and hold their shape.
Notes
- Blot excess moisture from shredded zucchini with a paper towel before measuring to prevent soggy cookies.
- Chilling the dough helps control spreading and improves texture.
- Optional cinnamon adds warmth and depth of flavor, but can be omitted if preferred.
- Reserve some chocolate chips to press on top of cookies before baking for a more visually appealing finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
